taste with salt and pepper and cook over a low
Process ground lamb, onion, garlic and spices in a food processor
owl.
To make individual salad stacks, place radish slices in
To make the orange dressing, whisk together blood orange juice, lemon juice, olive oil and white wine vinegar. Season. Set aside.
Blanch asparagus in boiling water for 1 min. Rinse under cold water until cool then drain. Arrange endive and radicchio on serving plates. Top with beets, pine nuts, asparagus, blood orange segments and feta. Drizzle with orange dressing. Serve immediately.
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Mix chickpeas, onion and beets with 5 tbsp oil and vinegar. Season, add cumin and 1/2 the chopped parsley.
Heat remaining oil in a frying pan and saute chicken for 10 mins, turning, as necessary. Serve chickpea and beet salad with dollops of ricotta and chicken on top. Sprinkle with sesame seeds and remaining parsley.
Place potatoes, beets, and carrots into a large saucepan and cover with water
Pare and slice orange.
Pare and slice avocado.
Slice and separate into rings the onion.
Use salad greens for basic salad.
owl with combined orange peel, juice, 1 tbsp oil and spice. Toss
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water
Combine orange and onion in a large shallow dish.
Pour vinegar over mixture and toss.
Sprinkle with parsley.
Cover and refrigerate 4 hours; stir occasionally.
Toss gently.
Serve over mixed greens using slotted spoon.
Makes 3 servings.
Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a